Check Out Our "On Foodable Side Dish" Episode Featuring Boston's Rooftop Farms [VIDEO]

Farm-to-table. Farm-to-fork. Farm-to-bar. However you word it, this “trend” has become a movement through the power of consumer demand. Nowadays, it’s a lot easier to find establishments that cater to this ethos, where ingredients in dishes coming out of the kitchen can be traced back to where they came from. 

In a recent “On Foodable Side Dish” episode, we explore this movement as transparently as possible: by bringing viewers into Boston’s rooftop gardens and then showing you how local Boston chefs are incorporating some of these fresh-picked ingredients into their menus. 

Bostonian and Foodable Video Correspondent, Jacqueline Church, first takes us to Higher Ground, where Founding Farmers John Stoddard and Courtney Hennessey tell us how they got started and what they are producing, and give us a tour of the herb garden. The next stop is Fenway Park’s Fenway Farms, where Sr. Executive Chef Ron Abell talks about the fruition of the rooftop farm, an idea that has been in the works for years. He also brings us into his kitchen to show us how he’s using the fare to produce fresh menu items daily.

Farm-to-Fork — Exploring Boston’s Rooftop Farms

Five tons. That’s how much food Boston’s Higher Ground, a rooftop farm, supplied to local restaurants in the past two years to feed the ever-growing consumer demand of eating local. 

This “supporting local” trend is not one that’s going away, and Boston restaurants are well prepared, teaming up with nearby producers and farms, including these rooftop farms right in the city.

In this On Foodable Side Dish, Foodable video correspondent Jacqueline Church takes us high up to explore the city’s local bounty with John Stoddard and Courtney Hennessey, founding farmers at Higher Ground, and to Fenway Farms, where we are joined by Ron Abell, Sr. Executive Chef at Fenway Park.

Watch the full episode above to learn how these two rooftop farms got started, which ingredients are in high demand, and how Boston chefs are translating this local fare on their menus.

The Evolution of Fan Food: Stadium Offerings Reflect a More Educated Consumer

The Evolution of Fan Food: Stadium Offerings Reflect a More Educated Consumer

By Jacqueline Church, Foodable Contributor

What are the top three foods you think of when you hear “ball park” or “stadium?” Most would answer: hot dogs, peanuts, Cracker Jack. Increasingly, the answer is: local, sustainable, gluten-free. 

What’s that? You’re calling for an instant replay?

In fact, the traditional foods are still big fan favorites. However, food trends like locally grown (sometimes very locally grown, like at Boston’s Fenway Park rooftop garden), sustainable, and gluten-free are driving the evolution of fan food.

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